Dark Lesuk Port Wine Bonbon
Recette
Portwein-Ganache
| ingrédients | préparation |
|---|---|
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Bring cream, port wine, sugar and ground cloves to a boil. Leave to cool to 40°C. Melt Dark LesukTM to 35°C. Combine all ingredients, including the butter with a hand blender. |
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Rahm, Portwein, Zucker und gemahlene Nelken zum Kochen bringen. Auf 40°C abkühlen lassen. Dark Lesuk Couverture auf 35°C schmelzen. Kombinieren Sie alle Zutaten, einschließlich der Butter, mit einem Stabmixer. |
Decorating and filling the mould
Spray the moulds with purple-coloured, crystallised cocoa butter. Leave to set, then spray again using a solution of bronze powder and 40% alcohol (ratio 1:9). Spray with white cocoa butter for a shiny surface. Cast with Dark Lesuk. Fill mould with ganache. Leave to crystallise overnight, then seal with Dark Lesuk. |